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CLICK HERE TO JOIN US ON 4/27/23 FOR A VIRTUAL TASTING!

You're invited to taste through some new releases with John Patterson and cook along with our favorite culinary crusader, Chef Aubri, right from the comfort of your own home! We've included the recipe and the wines below so you can enjoy along with us.

By the end of the evening, you'll have a full belly, a happy heart, and a newfound appreciation for the art of food and wine. So, mark your calendars, grab a glass (or two!) and join us for a night of laughter, learning, and of course, delicious wine and food!

FEATURING: 2022 Albariño, 2022 Rosé of Cabernet Franc, 2019 Syrah

Wine-Poached Halibut with Spanish Olives and Blistered Tomatoes for Two - Pair with a glass of Patterson Cellars 2022 Albariño

INGREDIENTS FOR FISH:

  • 1 cup sliced and rinsed leeks

  • 2 cloves garlic, halved lengthwise

  • 1/4 cup extra virgin olive oil

  • Pinch of red pepper flakes

  • 3/4 bottle dry white wine

  • 2 sprigs fresh thyme

  • 1/4 cup capers

  • 1/2 cup Castelvetrano olives

  • 1/2 can artichoke quarters

  • 1/2 cup golden raisins

  • 2 6-ounce halibut filets

  • 1 cup shelled fresh peas

  • 8-10 Campari tomatoes (or similar) on vine

INGREDIENTS FOR SAUCE:

  • 1/2 cup fresh dill

  • 1/2 cup fresh parsley

  • 1/2 cup fresh mint

  • 1/2 cup extra virgin olive oil

  • Salt to taste

DIRECTIONS

Preheat oven to 425 degrees. In an oven safe skillet, heat olive oil over medium heat, then add leeks, garlic and red pepper flakes. Reduce heat to low and let soften, stirring occasionally for 15 minutes.

Add wine, thyme, capers, olives, artichokes and raisins. Turn up the heat to medium and bring the pan to a simmer. Place the halibut filets in the pan, making sure the liquid comes at least halfway up the filets. Sprinkle in the peas and add the tomatoes to the top. Move pan to the oven.

While the fish is in the oven, place all the ingredients for the sauce in the blender and season with salt. After about 20 minutes, start checking the fish. It should be slightly firm to the touch and bright white. Serve immediately with plenty of the goodies from the pan and the herb sauce.